It’s the one that you’ve all been waiting for! Mrs. Marson’s Butterscotch Tart!!!
I had to do some research before I followed Mrs. Marson’s recipe as it contained butter essence. I have never heard of this. I wondered if, to keep costs down, they used margarine instead of butter and added butter essence. A few minutes on Google confirmed my suspicions.
Also, surprisingly with how much baking I do, I have never made pastry. I have always favoured crumble tops, biscuit bases or ready to roll. Delia scared me from ever attempting. Her process seemed so scientific and like so much could go wrong. Imagine my excitement when I came across Mrs. Marson’s All In One Pastry recipe. I couldn’t wait to try it.
I was very unsure as to whether it would be successful, as it seemed too easy. The pastry may not have been as good as the scientific, temperature controlled method but it tasted delicious and was much less stressful.
I had to make the butterscotch tart twice (what a shame). The original method said to cook for 5-10 minutes before adding the milk. When I did this, the mixture separated. Also, when I added the milk the butterscotch went lumpy. I altered the method and the second time I made the butterscotch in a similar way to how I would make a cheese sauce. This worked!!!
This tart is lovely and creamy and it was very well received at the bonfire yesterday.
2 tbsp water
250g plain flour
A pinch of salt
115g plain flour
5mls vanilla essence
1) Put the butter, water and 1/3rd of the flour into a bowl and bled with a fork.
2) Gradually work in the remaining flour with a fork and mix to a dough.
3) Wrap the dough in cling film and put it in the fridge for 30 minutes. (This will make the dough easier to work with.)
4) Lightly flour your worktop and your rolling pin and roll out the dough.
5) Line a flan tin with the dough and blind bake.
* Cover the base with baking parchment and fill with dried rice or peas. Bake at 200 for approximately 15 minutes, until the pastry turn light brown.
1) Melt the butter in a saucepan.
2) Remove from the heat and mix in the flour. When the flour is all incorporated mix in the sugar and the vanilla essence.
3) Add the milk very gradually, whisking well.
4) Return to the heat and cook gently for 10-15 minutes. Stirring occasionally.
* The original recipe said cook until you get a good colour. I found that the colour didn’t change much (it darkened slightly) but tasting the mixture told me when it was ready. The taste of the flour should vanish and be replaced with a sweet creamy mixture.
5) Pour the mixture into the pastry base and put in the fridge to set.
* This takes about an hour.
As always, if you try any of our recipes, I would love to know how you get on.